Blueberry Pie Ice Pops

Blueberry Pie Ice Pops
Servings: 8 Prep 5 mins Freeze 4 hrs


  • 3 cups vanilla yogurt (1 32-ounce container)
  • 1 9 inch purchased graham cracker pie shell
  • 1/4 cup blueberry preserves

Make It

1. Spoon the yogurt into a pie shell. Spoon dollops of preserves over the yogurt and swirl in with a thin metal spatula or table knife. Cover and freeze about 2 hours or until just firm, but not completely solid. Remove from freezer; uncover. With a sharp knife, score into 8 pie-shaped wedges. Use a knife to make slits in the side of the pan, centering the slits in each wedge using the score marks as guides. Insert a wooden pop stick into each slit. Cover and freeze until firm, about 2 hours more. Remove from freezer; cut through score marks and use scissors to cut away pan.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 220, Fat, total (g): 7, chol. (mg): 5, sat. fat (g): 2, carb. (g): 34, Monounsaturated fat (g): 4, fiber (g): 1, sugar (g): 22, pro. (g): 6, vit. A (IU): 49, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 28, Cobalamin (Vit. B12) (µg): , sodium (mg): 139, Potassium (mg): 235, calcium (mg): 172, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.